A foodie’s guide to Dr. Junger’s Clean detox: part 3

It’s no surprise that lunch is the meal I most looked forward to during the Clean detox.  Not only do the solid meals provide heartier sustenance, they tend to provide much more in terms of flavors.  Again, there are tons of recipes in the Clean book that offer a great selection for even the pickiest of eaters.  In this post I’ve included three recipes from the book that I absolutely loved and have cooked up post-cleanse.  For those who are looking to lose a few pounds I highly recommend steaming some butternut squash with kale and broccoli (or cauliflower), sprinkle it with course sea salt and a drizzle of coconut oil – the harmonious combination of flavors were immense!


Warm salmon & asparagus with pesto
2 (5 oz) portions wild salmon
1 bunch asparagus, woody ends trimmed off
2 tbsp fresh pesto*
1/4 cup extra virgin olive oil
lemon juice
salt & pepper

1. Turn grill on high.  If you don’t have a grill, use your oven’s broiler
2. Brush asparagus and salmon with olive oil and season with salt & pepper
3. Grill the asparagus, 2 mins on each side. Set aside.
4. Grill the salmon for 3 mins on each side.
5. Plate the salmon and asparagus, drizzle 1 tbsp of pesto over the salmon.  Serve while still warm.

*For the pesto:
2 bunches fresh basil (wash, discard hard stalks)
1/4 cup pine nuts
1 clove garlic
1/2 cup extra virgin olive oil
sea salt

1. To make the pesto, blend basil, pine nuts and garlic in a food processor on medium.
2. Drizzle in the olive oil while the motor is running.
3. Season with salt

If the pesto is too thick, add up to 1/4 cup of purified water.

wild rice with sauteed spinach, currants, and slivered almonds

wild rice with sauteed spinach, currants, and slivered almonds

Wild rice with sauteed baby spinach with currants & almonds

1 cup wild rice
2 tbsp olive oil
1 medium red onion, thinly sliced
2 cloves garlic
8 oz baby spinach
1 tbsp currants
1 tbsp slivered almonds
salt & pepper

1. Heat olive oil in a pan then saute onions until they become translucent
2. Add garlic, spinach and saute for 2 minutes
3. Add currants and almonds, add salt & pepper to taste.

Note: The chicken thighs aren’t a part of the wild rice dish in the book, I just added it in for extra protein so I didn’t include the recipe.  Organic chicken is Clean-approved though so feel free to add if your intention is not to lose weight.


Halibut cooked with capers, lemon and fresh thyme served with kale
2 (6 oz) filets of halibut (or any whitefish)
1/4 cup capers
grated zest from 1 lemon2 sprigs thyme
1 tbsp extra virgin olive oil
sea salt
black pepper
4 cups kale, washed and roughly chopped

1. Preheat the oven to 425°F/218°C
2. Place the fish, capers, grated lemon zest, and one sprig thyme in a baking dish
3. Drizzle olive oil over the top
4. Season with salt & pepper
5. Cover with foil
6. Bake for 15 minutes then remove from the oven
7. Using a steamer, steam the kale for 2 minutes.
8. Serve the fish on a bed of kale, spoon juices and capers over the fish.  Garnish with a sprig of fresh thyme.

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